Balsamic Fig Glazed Chicken

Balsamic Fig Glazed Chicken

On a whim, we stopped at a grocery store mid-road trip for a bite of food. Something easy, already cooked and ready to go. The deli section, to be perfectly honest, was bleak. I ordered a balsamic fig glazed chicken with low expectations. Maybe it was exactly those low expectation that led to what happened next: I took a bite and was more than pleasantly surprised. I was inspired, in fact, by this random deli order.

Balsamic Fig Glazed Chicken

We drove on as we ate, and Balsamic Fig Glazed Chicken ingrained itself further into my mind with every bite. You could say that anything with figs is destined to be delicious (that sounds like something I'd say), and this chicken was no exception.

Of course, timing wasn't on my side: it was already October, and it would be 10 months before I saw a fig again, at least here in the foothills. 

Balsamic Fig Glazed Chicken
Balsamic Fig Glazed Chicken

The next year, I bought figs the minute they hit the shelves. That chicken recipe would come to pass, finally! Here it is: a balsamic fig glazed chicken that you'll want to start making now, before fig season has past and you are stuck just dreaming about it. (Take it from a girl that's been there.) Of course, in working on this recipe, I learned that it works much better if you use fig jam, rather than fresh figs, which means I waited those 10 months for nothing...

Balsamic Fig Glazed Chicken

Balsamic Fig Glazed Chicken

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

Fig jam and balsamic vinegar are reduced with red wine, shallots, garlic and thyme to make a sweet and savory sauce.

Serves: 4   |    Total Time:


  • 1 pound chicken breast cutlets
  • 2 tablespoons coconut oil
  • 1 medium shallot
  • 2 closed garlic
  • 1/2 cup red wine
  • 1/4 cup fig jam (I used a 100% fruit version)
  • 1 tablespoon balsamic vinegar
  • Salt & pepper
  • 2 springs fresh thyme, leaves only
  • Optional: slices of swiss cheese


  1. Heat 1 tablespoon coconut oil over medium heat in a sauce pan. Mince the garlic and shallots. Once the oil is hot, add them to the pan. Stir occasionally, cook until the shallots just begin to brown.
  2. Add the wine, jam, and balsamic to the sauce pan, and stir until combined. Bring to a simmer. Add the thyme.
  3. While the sauce simmers, cook the chicken. Heat remaining tablespoon of coconut oil over medium-high heat. Place chicken in pan, and cook on each side for 5 minutes, until the outside is golden and the juices run clear.
  4. Allow sauce to simmer until is thick enough to coat the back of a wooden spoon. Add salt & pepper to taste. Then, serve chicken and spoon sauce over top. Add slices of cheese over hot sauce if desired.